We had such a WONDERFUL time with terrific people last night at the Des Moines Social Club Culinary Lab! And we seriously shroomed out! Special thanks to Barbara Ching whose fungi knowledge made the class legit. Thank you, Amanda, for the sweet hook up and all your help! And thank you, Amy, for this great pic below and all your great ideas last night. Thanks, Tara & Josh, for helping & thanks, everyone, for coming!

2. Fresh oyster mushrooms sauteed in butter with sherry & thyme• Break it up and sauté the pieces in butter on medium to medium high.• Add some salt & pepper to get the juices flowing.• When the mushroom has given up most of its liquid, add a splash of sherry and fresh chopped thyme.• Sauté until most of the liquid is cooked out.

4. Wild mushroom ravioli in mushroom powder pasta• Mushroom powder pasta recipe is here.• I used this recipe as a start and added our Whassamatterhorn salt.• My last step of fatness was to add sautéed chicken livers to the mix. Just cook them in butter, Whassamatterhorn, pepper and a splash of wine or sherry. Then add them to the wild mushroom/ricotta filling in the food processor.

5. The omelette• Just a plain omelette with fresh onions. We wanted to see how the mushroom powder affected the taste of the eggs versus the mushroom salt.

6. Homemade caramel dipped in smoked mushroom + white peppercorn salt• We were out of our minds by this point.